How To make Linguine with Scallops
1 lb Fresh or frozen Scallops
1 ts Margarine
1 1/2 c Chicken Broth
3 tb Lemon Juice
3/4 c Snipped fresh Parsley
2 tb Capers, drained
12 oz Linguine
1 ts Olive Oil or cooking oil
3/4 c Dry white wine (or vermouth)
3/4 c Sliced green Onion
1 ts Dried dillweed
1/4 ts Pepper
Thaw scallops, if frozen. Halve any large scallops; set aside. Cook linguine, according to package directions. Meanwhile, in a large skillet heat margarine and oil over medium-high heat. Add scallops; cook and stir about 2 minutes or till opaque. Remove scallops with a slotted spoon, leaving juices in skillet. Stir broth, white wine or vermouth, and lemon juice into skillet. Bring to boiling. Boil for 10-12 minutes or till liquid is reduced to about 1 cup. Stir in onion, parsley, capers, and dillweed. Reduce heat and simmer, uncovered, for 1 minute. Add scallops, stirring till just heated through. Pour over ingredients, toss gently. ************************************************** Per serving: 362 calories, 28 g protein, 54 g carbohydrates, 4 g fat, 40 mg cholesterol, 407 mg sodium, 619 mg potassium.
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Linguine with Scallops Recipe
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Linguine with Scallops and Fresh Tomatoes by Pasquale Sciarappa
Pasquale Sciarappa from OrsaraRecipes makes Linguine with Scallops and Fresh Tomatoes.
Filmed live on December 12th 2020.
#Food #Live
Tuscan Shrimp and Scallops (Super Delicious and Low Carb)
Creamy Tuscan shrimp and scallops recipe:
Creamy Garlic Scallops
Creamy Garlic Scallops are just as good as restaurant quality scallops with minimal ingredients and maximum flavour! A silky, creamy garlic sauce with a hint of lemon coats crispy, buttery scallops. GET THE FULL RECIPE HERE:
QUICKIE SCALLOP PASTA!! | EASY 20 MINUTE PASTA!
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Grab the Truffle salt used from Beautiful briny sea!! Or any others
INGREDIENTS
-1 box pasta ( spaghetti, linguine etc) * I didn't use the entire box if you are going to cook the entire box to serve please double the sauce recipe*
-3-4 tbs chicken bouillon powder plus water * simple fill the pot with water and add bouillon )
( or two 32 oz chicken stock containers. please taste the water before adding the pasta to make sure its seasoned to your taste, and adjust as necessary )
-1 tbs old bay seasoning
( to cook the pasta .. this is optional.. you can add things like onion powder, Italian seasoning or whatever seasoning you like!)
* please cook pasta according to pasta box instructions or desired doneness*
1 lb scallops or shrimp ( protein of choice )
seasoning .. Kosher salt or truffle salt
black pepper, or blackened seasoning ( I typically season the scallops simple, and jazz up the sauce and pasta . this keeps everything from being overly salted)
7 garlic gloves ( chopped or minced .. you can substitute fresh garlic for garlic paste or 3 tbs garlic powder .. simply add it into the sauce and cook like I did in the video)
5 scallions Finely chopped or chives
3 tbs olive oil ( to cook scallops )
2 tbs butter ( to cook scallops )
TO MAKE THE PASTA SAUCE * please double recipe if cooking an entire box of pasta ..I only used half box in this video *
1 1/4 cups white wine
2 cups pasta water ( be sure to preserve this before straining the pasta )
3 tbs salted butter
chopped green onion
salt to taste
1 lemon (fresh lemon juice)
Grated parmesan cheese ( desired amount )
SCALLOPS LINGUINE with Cherry Tomatoes and Capers [ENG]
Hello friends! Today a recipe with scallops. Scallop pasta, cherry tomatoes and capers. A quick and easy dish that will surprise you for its simplicity. Try it and you will not be disappointed!
Ingredients and doses for 2 people:
220 gr linguine or spaghetti
4/6 scallops
1 tablespoon of capers
10 cherry tomatoes
Half a glass of white wine
Parsley
Extra virgin olive oil
Salt and pepper
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